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Barbecued Jerk Pork Tenderloin With Tomato Peach Curried Chutney

Total Time

24hrs25mins

Prep 24 hrs

Cook 25 mins

This is a KILLLER pork recipe you must try! Start this recipe a day ahead as the pork needs to marinade overnight and the peach relish needs to be prepared and chilled overnight. You can also make this recipe using thicker cut pork chops.

Directions

For the relish (make this a day ahead and chill) cut a shallow X in bottom of each peach and tomato using a sharp paring knife.

Blanch in 2 batches in a 4-quart saucepan of boiling water for about 10-12 seconds; transfer peaches and tomatoes using a slotted spoon to a large bowl of ice water, let stand until cool enough to handle.

Peel the peaches and tomatoes, then halve peaches lenghwise and remove the pit.

Cut the peaches into about 1-inch pieces, then coarsley chop the tomatoes.

In a heavy saucepan cook the onion, ginger and salt in oil over medium heat, stirring occasionally until softened (about 3-4 minutes).

Add in curry powder and cook stirring constantly for 1 minute.

Add in chopped peaches and tomatoes along with any juices in the bottom of the bowl.

Add in sugar and lime juice; simmer uncovered stirring occasionally until the mixture is thick and the peaches are tender but still hold their shape (about 8 minutes).

Place the pork in a glass dish and rub the marinade all over on all sides.

Cover, place in the refrigerator for 24 hours, turning occasionally a couple of times during the 24 hours.

IMPORTANT; bring the pork to room temperature before grilling.

Prepare the grill to medium-hot.

Discard any marinade in the dish, then brush the pork lightly with oil.

Grill pork turning occasionally and basting frequently with oil until the thermometer inserted diagonally into center of pork registers 145F, about 15-25 minutes (I grill my pork just to 140F so it will not be overdone and dry, but still be moist).

Transfer the pork to a cutting board and let sit for 15 minutes (the internal temperature will rise to about 155F).